Plant-powered cuisine

As the number of people in the UK wanting meat-free and dairy-free meals continues to rise, Humane Society International (HSI), a leading global animal protection organisation, has teamed up with the UK’s largest food and support services company, Compass Group UK & Ireland, to create a range of innovative and nutritious plant-based recipes.

Compass chefs created these exciting plant-based meals as part of HSI UK’s new Forward Food programme, led by HSI’s renowned chef and author Jenny Chandler and Compass’ Culinary Director, Nick Vadis. The partnership is part of a series of cooking sessions to create additional new dishes, which Compass will add to its ‘Root Kitchen’ range of recipes.

Jenny Chandler HSI’s Forward Food chef, and 2016 UN Special Ambassador for pulses stated: “I love showing people that plant-based food can be really delicious and vibrant. HSI’s Forward Food programme is a fantastic way of getting chefs to embrace this trend and meet customer demand for more nutritious plant-based foods, and it feels great to be part of something that makes a difference to people’s health, the environment and animal welfare. The work we’re doing with Compass will have a huge impact on the great quality plant-based meals available to people in the UK.”

Nick Vadis, Culinary Director, Compass Group UK & Ireland said: "These cooking sessions are really useful, bringing together some of our expert chefs to experiment and create exciting and delicious dishes that are plant-based. This is a growing market for us and it’s brilliant to be partnering with the Humane Society International to help innovate and share their Forward Food programme.”

A 2016 Ipsos MORI survey has shown a 360 percent increase in the number of vegans in the UK in the last 10 years, and a 2017 Eating Better Alliance survey found that a combined total of 44 percent of Brits either do not eat meat, have reduced the amount of meat they eat or are willing to cut down. Through the Forward Food programme, HSI UK aims to encourage caterers, universities and other institutions in the country to provide more plant-based options, to improve customer health, environmental protection and animal welfare.